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KMID : 1011620090250030330
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 3 p.330 ~ p.336
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Chemical Characteristics of Stored Aralia continentalis Kitagawa Kimchi - Vitamin C, Reducing Sugar, Total Chlorophyll, Dietary Fiber, Total Soluble Solid -
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한귀정:Han Gwi-Jung
신동선:Shin Dong-Sun/장명숙:Jang Myung-Sook
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Abstract
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In this study, we assessed changes occurring in the characteristics of Aralia continentalis Kitagawa (AcK) Kimchi prepared using different CaC12 treatments and seasonings by documenting the changes occurring in over the course of preparation and preservation. No visible changes were detected in the degree of total vitamin C although the levels of reducing sugar in the AcK-preserved products decreased over the storage period; the samples overall evidenced relatively high retention rates. Among the qualities of the AcK-preserved products, soluble dietary fiber generally increased over the storage period but the levels of insoluble dietary fiber decreased, and total dietary fiber increased to some degree or was maintained at a constant level. The total soluble solid content evidenced an increasing tendency over the storage period.
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KEYWORD
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Aralia continentalis Kitagawa, kimchi, physicochemical, storage
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